Muffin Tin Chef Read Online Free PDF Page B

350°F. Very carefully place one sheet of phyllo pastry on a work surface and cover the remaining sheets with a damp kitchen towel to keep them from drying out. Brush oil or melted butter over the surface of the phyllo sheet and cover with another sheet of phyllo. Brush with oil or butter and repeat with another 2 phyllo sheets so you have 4 layers. With the tip of a sharp knife or pizza cutter, carefully cut the layered sheets into 6 equal segments from top to bottom and then at the midway point from left to right to form 12 squares. Cut each square in half to form 24 rectangles. Stuff the phyllo into 24 mini muffin cups and place a dollop of goat cheese in each. Divide the mushroom mixture evenly among the muffin cups. Bake until the phyllo is crisp and browned on the edges, about 8 minutes. Let cool for several minutes before unmolding.

PROSCIUTTO CHEESE PUFFS
    Salty and cheesy, with a fiery bite. Beautiful! If you’re serving any gluten-sensitive individuals, use gluten-free flour such as brown rice. Serves 6 to 12
    2 tablespoons unsalted butter
4 tablespoons whole wheat flour
3/4 cup low-fat milk
4 large eggs, separated
3 ounces finely chopped prosciutto
2 serrano or jalapeño peppers, seeded and finely chopped
3/4 cup shredded sharp cheddar cheese (about 3 ounces)
1 tablespoon grainy or Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
    Grease 12 mini muffin cups with butter and sprinkle flour into each. Tap out any excess flour. In a medium saucepan, melt the butter over medium-high heat. Add the flour and cook, whisking constantly, until the mixture is lightly golden, about 2 minutes. (You’re fundamentally making a roux.) Whisk in the milk, remove the pan from the heat, and stir in the egg yolks, prosciutto, jalapeño or serrano peppers, cheddar cheese, mustard, salt, and pepper. The mixture will be thick. Let cool to about room temperature.
    Preheat the oven to 400°F. In a medium bowl with a whisk or an electric mixer on medium speed, beat the egg whites until soft peaks form. Stir one-quarter of the egg whites into the prosciutto mixture, then gently fold in the remaining egg whites. Divide the mixture among the prepared muffin cups and bake until puffed and set, about 10 minutes. Let cool for 5 minutes before unmolding. They will fall upon cooling.

TWO-CHEESE SMOKY CHICKEN CUPS
    The smoky heat from the chipotle chiles really turns things up a notch. Sour cream provides some cooling relief for guests who are heat sensitive. Look for canned chipotle chile peppers in adobo sauce in the Latin section of your grocer. It’s such a versatile flavor booster and a little goes a long way, so it’s one of those items worth ordering online if you can’t find it locally. Serves 6 to 12
    1 cup cooked chicken, shredded or finely diced
3 green onions, white and green parts, thinly sliced
1/2 cup finely chopped tomatoes, seeded and diced
1/2 cup finely chopped red bell pepper
1 tablespoon apple cider vinegar
2 teaspoons minced canned chipotle chile in adobo sauce
24 wonton wrappers grapeseed or canola oil, as needed
2/3 cup shredded mozzarella cheese (about 3 ounces)
2/3 cup shredded cheddar cheese (about 3 ounces)
1/2 cup reduced-fat sour cream
1 teaspoon grated lime zest
juice of 1/2 lime salt and pepper
    Preheat the oven to 375°F. In a large bowl, toss together the chicken, green onions, tomatoes, bell pepper, apple cider vinegar, chipotle chile, and salt and pepper to taste. With a pastry brush, lightly coat both sides of the wonton wrappers with oil. Press the wrappers into 24 mini muffin cups, making sure the bottoms are as flat as possible. Place a small amount of mozzarella cheese in each cup. Top with the chicken mixture and then the cheddar cheese. Bake until the wonton wrappers are golden and crisp, about 10 minutes. Let cool for several minutes before unmolding.
    In a small bowl, stir the together sour cream, lime zest, and lime juice. Serve alongside the chicken